1
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of
2
mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.

Cut tortillas into a size that fits a muffin tin (small rather than regular). Bake until crispy. Fill with assorted fillings: salsa, refried beans, guacamole, pulled chicken and salsa, whatever your imagination dictates. Even shredded lettuce topped with a prawn works for me.You can even go non-mexican and fill with shredded beef and stilton !

This is an old recipe -- and may be the sort of thing you have in mind. Combine 8 oz. cream cheese, softened, with small can drained sliced olives. Spread on large flour tortillas (recipe should take a pkg. of these). Roll up, wrap in plastic, and chill overnight. Cut in 1 inch slices. Serve with salsa.

ooh! I have a new favorite use for flour tortillas: they make fabulous shape crackers eaten plain or with a dip (like an onion bacon dip). I use seasonal cookie cutters (leaves and acorns in the fall, ornaments, snow flakes in the winter, etc). Melt and combine together 1/2 cup butter and 1/4 teaspoon garlic salt. Brush the cut out tortillas, sprinkle lightly with sea salt, and bake at 250 degrees for 30 min until crisp (you can flip if you'd like). People never believe these started as tortillas. They are scrumptious!

Not Mexican but an alternative holiday cookie, some may say an anti-cookie. Soften a mixture of cream cheese and feta. Spread on a warm tortilla. Dot with dried red cranberries and sliced green onions. Roll up. Slice into pinwheels before serving. Watch them disappear faster than the other cookies. Anti rules!